Elizabeth Andoh

Author

https://www.tasteofculture.com

Biography

Born, raised and educated in America, Elizabeth Andoh has made Japan her home for more than half a century. A graduate of the University of Michigan (Ann Arbor, Michigan) and the International Christian University intensive language-training program (Mitaka, Japan), Elizabeth’s formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). Elizabeth is a member of the IACP (International Association of Culinary Professionals) and the prestigious Japan Food Journalists association. She often represents and facilitates for her Japanese colleagues in the global arena. Elizabeth has served on several Japanese government and industry committees. In 2008, The Japanese Kankocho (Ministry of Tourism) named Elizabeth Yokoso Taishi (an honorary “Ambassador”) for her role in promoting culinary tourism to Japan. Elizabeth is the author of many books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005). Elizabeth was Gourmet's Japan correspondent for more than three decades and a regular contributor to the New York Times travel section for many years. Elizabeth lectures internationally on Japanese food and culture. She directs A Taste of Culture, a culinary arts program based in Tokyo that combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. Elizabeth publishes an electronic newsletter 6 times a year. Each issue includes a short essay-story focused on some aspect of Japan's food culture and links to her website www.TASTEofCULTURE.com where photo-illustrated recipes related to the chosen theme can be downloaded. More than 5,000 food and Japan enthusiasts subscribe to A Taste of Culture's newsletters. Thousands of highly engaged followers view, and share with others, what Andoh posts several times a week to her Facebook page.

Aji wo Tazunete (Exploring Indigenous Flavors)

YANAGIHARA Toshio

Originally published as a series of 77 essays in the Asahi Shimbun, a major Japanese daily newspaper, in the mid-1960’s. I had just come to Japan and was struggling with learning the Japanese language (especially reading & writing) and forced myself to read the local newspaper daily. Although the reporting of news was tough to make sense of, Yanagihara-sensei’s well-informed stories of the food and food culture of Japan captivated me. I knew I wanted to study with him – to learn to make the food he wrote about so eloquently – and to learn more about the food culture of Japan. Indeed, my formal culinary study began with him at his Kinsaryu School in 1969. It was with Toshio-sensei’s encouragement, that I began offering my own culinary programs in Tokyo to the foreign community in the 1970’s. Toshio-sensei has since passed away, but I continue to study/learn from his son (Kazunari-sensei) and grandson (Naoyuki-sensei).

Hōchō Sabaki Hyakka (Encyclopedia of Knife Work)

Shufu to Seikatsu Sha

A well-illustrated volume that includes all the basic knife skills needed in the classic Japanese kitchen (prep of fish & veggies & meat). It comes with a DVD so even those without Japanese language skills can easily follow along.

Shokuzai Zuten Seisen Shokuzai Hen

Shogakkan

A well-illustrated (full-color photos) encyclopedia of fresh ingredients (produce, fish, poultry, game, meat, eggs), Nearly all the items have been consumed in Japan for centuries, even millennia. A few items are of European and other “foreign” origin.

Nihon no Shuokuzaijo Kambutsu Reshipi (Japanese Dried Ingredients & Recipes)

Shufu to Seikatsu Sha

Dried foods, known collectively as kambutsu are an important category in the traditional Japanese pantry/kitchen. This encyclopedia-like volume is fully illustrated and is a fine reference volume to have on hand. Some recipes are also included to demonstrate the various uses/applications of these ingredients in menus.

Mukimono Nyumon

Hiroshi Nagashima

The art of carving; this volume has some sections translated into English. The author, Hiroshi Nagashima, is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-Hongan-Ji Temple in central Tokyo, near Ginza. He is the author of many books on food carving and temple vegetarian cuisine.

Chanto Tsukurareru Washoku (Making Authentic Japanese  Food)

YANAGIHARA Kazunari

Exploring the Flavor  Legacy of Old Edo (Edo kara Tsutawaru Aji wo Tazunete)

YANAGIHARA Naoyuki

A fabulous exploration of Japanese food history circa 1600-1868 A.D. (the Edo Period). This book includes both recreated ancient recipes, and revisited and updated dishes.